From America's Test Kitchen
Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.
First, we chose to cook our risotto in a Dutch oven, rather than a saucepan. A Dutch oven’s thick, heavy bottom, deep sides, and tight-fitting lid are made to trap and distribute heat as evenly as possible. Typical recipes dictate adding the broth in small increments after the wine has been absorbed (and stirring constantly after each addition), but we added most of the broth at once. Then we covered the pan and simmered the rice until almost all the broth had been absorbed, stirring just twice during this time. After adding the second and final addition of broth, we stirred the pot for just a few minutes to ensure the bottom didn’t cook more quickly than the top and turned off the heat. Without sitting over a direct flame, the sauce turned out perfectly creamy and the rice was thickened, velvety, and just barely chewy.
Adding chicken breasts to the risotto turns a side dish into a main course. Be aware that the thinner ends of the chicken breasts may be fully cooked by the time the broth is added to the rice, with the thicker ends finishing about 5 minutes later. If you prefer a brothy risotto, add the extra broth in step 6.